Dunkin Donuts

3665 Clyde Morris Blvd Unit 101, Port Orange, FL 32129
Café / Breakfast
Last inspected: Mar 23, 2026
74
Score
Medium Risk

Across the available record, Dunkin Donuts has five inspections on file, the first dated 2022. On Mar 23, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.

“Exterior door has a gap at the threshold that opens” accounts for the largest share of issues, appearing three times across the record.

Compared to the broader Port Orange restaurant scene, where the average is 67, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.

5
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
6 minor violations.
View 6 violations
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Apr 30, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cream cheese
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese 45F at bottom of container, 52F in upper level portion. -top 3 layers of sausage patties 47-51F Employee stated placed inside unit during morning shift, see stop sale. -manager stated recently changed to larger sized containers that do not properly sit inside station unit.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink access next to 3 compartment sink obstructed by trash can in front **Corrected On-Site**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap/light entering from threshold in middle of back entrance door
35B-01-4
64
Jul 21, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. -multiple spray bottles hanging off handwash sink in kitchen, operator relocated **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine soiled
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's restrooms
32-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice scoop handle in contact with ice. -left side ice bin under front counter, operator removed **Corrected On-Site**
10-08-5
Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. **Corrected On-Site**
51-13-4
64
Jul 11, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves soiled - From follow-up inspection 2022-07-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vent in walk in cooler lightly soiled with dust -exterior of ovens soiled - From follow-up inspection 2022-07-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at left side that opens to the outside. **Repeat Violation** - From follow-up inspection 2022-07-11: **Time Extended**
35B-01-4
82
Jul 8, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -turkey sausage 46F, breaded chicken 47F, sliced cheese 45F, operator all less than 4 hours. Operator relocated product to walk in cooler. Operator states lobby a/c unit is not functioning . **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves soiled
22-02-4
Basic - Exterior door has a gap at left side that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vent in walk in cooler lightly soiled with dust -exterior of ovens soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
67

Frequently Asked Questions

When was Dunkin Donuts last inspected?

The most recent health inspection at Dunkin Donuts on file is from Mar 23, 2026. The public record contains five inspections in total.

What is the most common violation at Dunkin Donuts?

Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at Dunkin Donuts.

How does Dunkin Donuts compare to other restaurants in Port Orange?

Dunkin Donuts most recently scored 74 out of 100, which is higher than the Port Orange average of 67.

Has Dunkin Donuts' inspection record improved over time?

Results have been roughly steady. Inspections at Dunkin Donuts have averaged around six violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Dunkin Donuts means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Dunkin Donuts inspected?

Based on the inspection history on file, Dunkin Donuts is inspected roughly once per year on average.